A mangonada is a popular Mexican slushie or frozen dessert made from a variety of ingredients that give it a distinctive sweet, sour, and spicy flavor profile. The primary ingredients in a classic mangonada are mango slush or sorbet, chamoy sauce, Tajín seasoning, lime juice, and salty dried plum powder called sal de gusano (which translates to “worm salt” due to its appearance, not actual contents).
Quick overview of mangonada ingredients
The main ingredients that go into a mangonada are:
- Mango – Either mango frozen into a slushie/sorbet or mango nectar/puree
- Chamoy sauce – A sauce made from pickled fruits, chilies, and spices
- Tajín seasoning – A chili-lime seasoning blend
- Lime juice
- Sal de gusano – Dried salty plum powder
These core components are blended together to create the signature mangonada flavor. But there are many variations on additional ingredients that can be added as garnishes or toppings, such as:
- Chamoy powder
- Tajín powder
- Sal de gusano powder
- Chili powder
- Lucas candy powder
- Gummy bears or other gummy candies
- Strawberries
- Mango slices
- Tamarind pulp or candy
- Cucumber slices
- Watermelon
- Chamoy-flavored rim salt
So while the mangonada base consists of just a handful of main ingredients, endless flavor combinations are possible by varying the garnishes and toppings.
The Mangonada Base
Let’s take a closer look at the core components that make up the base of a classic mangonada.
Mango
Mangonadas get their name from the primary ingredient – mango! The mango is blended into the frozen slushie that serves as the base. There are a couple different ways mango can be incorporated:
- Mango sorbet or slushie – Mangos pureed and frozen into an icy sorbet or slushie consistency. This is the most common way mango is used.
- Mango nectar/puree – Mangos pureed into a smooth liquid nectar or puree and then blended with shaved ice to achieve the signature frozen texture.
Using frozen mango Sorbet or slushie results in a thicker, creamier end product. Mango nectar creates a lighter, more granita-like texture when blended with shaved ice. But both achieve that sweet mango flavor base.
Chamoy Sauce
Chamoy sauce is the ingredient that gives mangonadas their signature salty, sweet and sour kick. Traditional chamoy sauce is made by pickling fruits (especially apricots, peaches or plums) in a salty, spicy vinegar brine.
The fruits infuse the vinegar with tangy, sweet flavor while the salt and spices like chili peppers, garlic, cumin and cloves add savory depth. The chamoy fruits are then pureed into a thick sauce.
Common variations of chamoy sauce include:
- Red (rojo) chamoy – Made with red chilies and achiote seeds for an orange-red color.
- Green (verde) chamoy – Made with green chilies instead of red.
- Mango chamoy – Flavored with mango.
A few tablespoons of chamoy sauce blended into the mango slushie base is all that’s needed to give it that signature sourness and heat.
Tajín Seasoning
Tajín is a popular Mexican seasoning blend made from chilies, lime, and salt. The tang of lime and heat from the chilies perfectly complements the chamoy’s saltiness in a mangonada.
Just a dash of Tajín seasoning sprinkled into the mango-chamoy base balances out the flavors.
Lime Juice
A good squirt of fresh lime juice brightens up the blend of flavors and adds an extra citrusy tang.
Sal de Gusano
Sal de gusano, or “worm salt,” is the ingredient that gives many mangonadas their signature sprinkling of what looks like tiny worms on top. But despite its name, sal de gusano is not actually made from worms!
It’s a salty, chili powder flavored dried plum powder that resembles worm-like shreds. A light sprinkling over the top of the mangonada adds a final salty, spicy kick.
Mangonada Toppings
While the ingredients above make up the base of a classic mangonada, creative toppings and mixes of garnishes are used to put unique spins on the frozen treat.
Here are some of the most popular mangonada toppings:
Chamoy Powder
Chamoy powder amps up the chamoy flavor and gives a salty, sour finish when dusted on top of the mangonada.
Tajín Powder
Extra Tajín seasoning sprinkled over the top provides an extra bite of chili pepper and citrus.
Chili Powder
Straight ground chili powder is sometimes used to give the mangonada an extra fiery kick.
Lucas Candy Powder
Lucas is a sweet and salty lime flavored Mexican candy. Grinding it into a powder and dusting it on top adds tangy candy-like flavor.
Gummy Candy
Small gummy bears or worms are a fun and colorful sweet topping for mangonadas.
Fruits
Fresh mango, strawberries, cucumber, watermelon, and tamarind are refreshing fruity toppings.
Chamoy Rim Salt
For an extra punch of flavor in every sip, the glass rim can be coated in chamoy powder mixed with salt.
Classic Mangonada Recipe
Now let’s look at how to pull all these components together into a classic mangonada recipe.
Ingredients
- 2 cups mango sorbet or slushie
- 2 tablespoons chamoy sauce
- 1 teaspoon Tajín seasoning
- Juice of 1 lime
- 1 pinch sal de gusano
- Optional toppings: chamoy powder, Tajín powder, chili powder, Lucas candy powder, gummy bears, fruit
Instructions
- In a blender, combine the mango sorbet, chamoy sauce, Tajín seasoning, and lime juice. Blend until thoroughly mixed and smooth.
- Pour into a glass and top with a pinch of sal de gusano.
- Optional: Coat the rim of the glass in chamoy powder mixed with salt. Or top with any of the additional toppings.
Mangonada Variations
The classic mangonada recipe can be customized into endless flavor variations. Here are just a few examples:
| Mangonada Flavor | Ingredients |
|---|---|
| Mango Chile | Mango slushie, chamoy, Tajín, lime juice, mango slices, chili powder |
| Strawberry | Mango slushie, chamoy, strawberries, chamoy rim |
| Spicy Tamarind | Mango slushie, chamoy, tamarind pulp, Lucas powder, chili powder |
| Cucumber Lime | Mango slushie, chamoy, cucumber slices, lime juice, sal de gusano |
The options are endless when it comes to personalizing a mangonada with different fruit, candy, and savory additions.
Where to Find Mangonadas
Mangonadas originated in Mexico but have expanded in popularity across Mexico, Latin America, the United States, and beyond. Here are some of the best places to get an authentic mangonada:
- Street food carts and food trucks in Mexico
- Latin grocery stores with juice bars or food counters
- Mexican restaurants and taquerias
- Paleterias that serve Mexican popsicles and ice cream
- Latin fairs and festivals
Mangonadas have also gone mainstream with versions available at chain restaurants like Chipotle, Chilli’s, and Chevys Fresh Mex.
How to Make a Mangonada at Home
While going out for an authentic mangonada is ideal, they’re also fun and easy to recreate at home. Here’s a simple process:
- Make the base – Blend mango sorbet with chamoy sauce, Tajín, and lime juice.
- Layer on toppings – Top with sal de gusano, chamoy powder, Tajín powder, chili powder, candy powders, sliced fruit, etc.
- Rim the glass – For an extra punch of flavor in every sip, coat the rim in a mix of chamoy powder and salt.
- Serve with a straw – Mangonadas are thickest at the bottom and thinnest at the top. Use a wide straw to mix all the flavors together.
- Get creative! – Make it your own with fun combinations of fruit, candy, and spices.
Part of the appeal of mangonadas is the creative freedom to design your own customized frozen treat. Make it as sweet, sour, salty or spicy as you crave!
Mangonada History
The origins of the mangonada are unclear, but this frozen treat likely originated in Mexican street food culture sometime around the late 1980s or early 1990s.
Its creation was likely influenced by Mexico’s strong culture around ice cream, paletas (popsicles), aguas frescas (fresh fruit drinks), and chamoy. As Mexican street food expanded into a fusion of traditional and modern influences, the mangonada was born.
This sweet and sour frozen treat quickly soared in popularity across Mexico. Vendors at food carts, county fairs, and markets developed their own unique mangonada flavor twists with herbals extracts, powders, salts, fruits, candy, and more.
Today, the mangonada has spread well beyond Mexico and been embraced by Latin food cultures worldwide. It’s earned a reputation as a fun, customizable frozen treat that’s as unique as its endless flavor possibilities.
Nutrition Info
The nutrition profile of a mangonada can vary widely depending on the specific ingredients used. But here are some general nutrition facts for a 12oz serving:
- Calories: Around 300kcal
- Fat: 0-2g
- Carbs: 70-80g
- Protein: 1-2g
- Vitamin C: 30-50% DV (from mango and lime)
The high carb and sugar content comes mainly from the mango base. Using fresh or frozen mango minimizes added sugars. The chamoy, seasonings, and candy toppings also add sodium.
While not the most nutritious choice, mangonadas can be an occasional treat. They provide hydration on hot days, and fresh mango adds vitamin C. Just enjoy in moderation.
Making Mangonadas Kid-Friendly
With their eye-catching appearance and sweet taste, mangonadas appeal to kids. But some ingredients like chamoy sauce and chili powder can be too sour or spicy for some young palates.
Here are some ways to make kid-friendly mangonadas:
- Use less or omit chamoy sauce and chili powder.
- Swap in sweeter fruits like strawberries or watermelon.
- Add whipped cream or marshmallows for extra sweetness.
- Top with candy sprinkles instead of chili powder.
- For school-safe mangonadas, omit sal de gusano and chili powder.
With some simple tweaks, mangonadas can be adapted for fun family-friendly treats!
Mangonada vs Mangoneada Spelling
You may see this frozen treat spelled either as “mangonada” or “mangoneada.” Both spellings are considered correct.
“Mangonada” seems to be the more common spelling, especially in Mexico. But “mangoneada” is also frequently used.
The difference comes down to the grammar rules around adding suffixes in Spanish. When adding certain suffixes to words ending in “n,” an “e” is sometimes inserted before the suffix.
So mangoneada follows that grammar construct. But mangonada is still accurate and widely accepted. Regardless of spelling, they refer to the same delicious chilled mango treat!
Fun Facts
- Adding chamoy sauce to shaved ice treats was originally an Asian tradition before becoming popular in Mexican cuisine.
- Sal de gusano gets its name from its worm-like appearance, but it’s made from dried plum powder, not actual worms!
- In some regions, mango is replaced with pineapple, tamarind, or strawberry as the star ingredient instead.
- Mangonadas may have originated at county fairs (ferias) in Mexican coastal cities like Guadalajara.
- The traditional vessels for mangonadas are plastic baggies or plastic foam cups, making them ultra portable street food.
Conclusion
The mangonada brings together a fun blend of sweet, tart, salty, and spicy flavors for a unique and customizable frozen treat. This Mexican specialty has now spread far beyond street food carts to become a refreshing dessert sensation around the world.
With its base of creamy mango slush and mix of chamoy, chili, lime, and salt, the options for creative flavors are endless. Mangonadas are the ideal cooling snack for hot days that can be adapted to suit all palates.
Next time you’re in the mood for some sweet, salty, and sour frozen fun, try this Mexican specialty!
